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Salmonella Risk Management Strategy 2013-2014 ISBN No: 978-0-478-42010-4 (online) July 2013

Amendment 0 July 2013

Disclaimer Every effort has been made to ensure the information in this report is accurate. The Ministry for Primary Industries does not accept any responsibility or liability whatsoever for any error of fact, omission, interpretation or opinion that may be present, however it may have occurred. Requests for further copies should be directed to: Publications Logistics Officer Ministry for Primary Industries PO Box 2526 WELLINGTON 6140 Email: [email protected] Telephone: 0800 00 83 33 Facsimile: 04-894 0300 This publication is also available on the Ministry for Primary Industries website at http://www.mpi.govt.nz/news-resources/publications.aspx © Crown Copyright, August 2013 – Ministry for Primary Industries

mailto:[email protected]

http://www.mpi.govt.nz/news-resources/publications.aspx

i

Amendment 0 Contents Page

1 Executive Summary 1

2 Introduction 2

3 Background 3 3.1 What is Salmonella? 3 3.2 Pathways to Humans 4 3.3 Specific sources of Salmonella 5

3.3.1 Large animals and large birds 5 3.3.2 Poultry 5 3.3.3 Eggs 6 3.3.4 Rendered animal product 6 3.3.5 Other animal feed 6 3.3.6 Other foods in New Zealand 7 3.3.7 Imported food 7

3.4 Market access implications 8 3.5 Research 9 3.6 Current status of information on Salmonella 9

3.6.1 Current human health status 9 3.6.2 Current food chain status 10

3.7 Risk Management Framework 12 3.8 Salmonella Risk Management Strategy Working Group and its relationship to the

Pathogen Management Group 13 3.9 Stakeholders 13 3.10 Key Achievements 2010 – 2013 14 3.11 Strategy Update 14

4 Work programme 15 4.1 Preliminary risk management activities 15

4.1.1 Key Objectives 16 4.1.2 Completed work 2010 – 2013 16 4.1.3 Current work programme 17

4.2 Risk management options 17 4.2.1 Key objectives 17 4.2.2 Completed work 2010 – 2013 18 4.2.3 Current work programme 18

4.3 Implementation of control measures 18 4.3.1 Key objectives 18 4.3.2 Completed work 2010 – 2013 18 4.3.3 Current work programme 19

4.4 Monitoring and review 19 4.4.1 Key objectives 19 4.4.2 Completed work 20 4.4.3 Current work programme 20

4.5 Risk communication 20 4.5.1 Key objectives 21

4.6 International collaboration 21

Ministry for Primary Industries Salmonella Risk Management Strategy • 1

1 Executive Summary This document provides the Ministry for Primary Industries (MPI) risk management strategy

for Salmonella for 2013-2014.

MPI’s mandate is to protect consumers by providing an effective food regulatory programme

covering food produced and consumed in New Zealand as well as imports and exports of food

products. MPI has therefore established two strategic goals in relation to non-typhoid

Salmonella:

• to maintain the 30% reduction in reported annual incidence of foodborne salmonellosis

achieved over the last five years (2008-2012), for the period 2013-2014; and

• to support market access.

MPI’s Salmonella risk management strategy continues to focus on intelligence gathering

from those food and food-related sectors, particularly associated with foodborne outbreaks

and where little is known about their Salmonella status, to better inform the strategic

direction. The current work programme within this document reflects this commitment.


2 • Salmonella Risk Management Strategy Ministry for Primary Industries

2 Introduction MPI recognises the importance of the non-typhoid Salmonella, as a cause of human illness

being ranked as one of the three most important foodborne pathogens in NZ.

The strategic approach to Salmonella control has a broad scope, given that there is currently

no primary exposure pathway established in New Zealand. Information gathering from a

wide range of food sectors and diverse sources including imported food, continues to be a key

factor in this Strategy.

MPI has two strategic goals in relation to non-typhoid Salmonella:

1. to maintain the 30% reduction in reported annual incidence of foodborne salmonellosis

achieved in the last five years1; and

2. to support market access.

This document describes the MPI Salmonella risk management strategy and work programme

for the next twelve months.

1 By end 2012, (i.e. below 9.9 per 100,000 population)


3 Background

3.1 WHAT IS SALMONELLA? There are more than 2,500 different types of Salmonella bacteria. These can be further sub-

divided into genotypes which often have different virulence and pathogenic characteristics

such as antibiotic resistance. A small proportion of these types are endemic in New Zealand;

uncommon2 types can enter via imported foods, animal feeds or as a result of overseas travel.

Whether or not Salmonellae will infect a narrow or wide range of animals varies

considerably. For example there are two types S. Typhi and S. Paratyphi which only infect

humans. There are parallels among livestock and wild animals. However, some have low

host specificity and may survive outside an animal host for long periods, in the environment

or in low moisture foods and/or ingredients and are thus potential foodborne pathogens.

S. Typhi and Paratyphi have been excluded from the strategy because the MPI goal refers to

salmonellosis, a clinical syndrome which differs from typhoid and paratyphoid diseases. The

reservoir is humans; rarely domestic animals for S. Paratyphi. Transmission of these

organisms can result from ingestion of water contaminated by faeces from a human case or

occasionally by an asymptomatic carrier, including fruit or vegetables washed in water

contaminated by sewage and shellfish. In New Zealand the vast majority of cases are

associated with overseas travel; the very occasional cases being associated with a food worker

who is a carrier. The public health management of cases of typhoidal disease is a

responsibility under the Health Act 1956.

MPI’s core business3 includes effective operation of food safety systems, and refers to

management of rates of foodborne illness to agreed levels. This includes priority pathogens

such as non-typhoidal Salmonellae.

The Salmonellae cause an acute gastroenteritis which is generally self-limiting and

uncomplicated. The acute symptoms are diarrhoea, abdominal pain, vomiting, nausea and

fever lasting 1-7 days. The hospitalisation rate is estimated at 10-15% of notified cases and

the case fatality incidence 0.8%. The young, old, pregnant and immuno-compromised are

particularly at risk from more severe disease. In a small proportion of cases longer term

effects occur. Septicaemia and subsequent non-intestinal infections can occur. Reactive

2 Reported serotypes or phage types where there are less than five isolates per year either from human or non-human sources 3 MPI Statement of Intent 2013 – 2018 located at www.mpi.govt.nz

http://www.mpi.govt.nz/



arthritis or Reiter’s syndrome may occur 3-4 weeks after gastrointestinal symptoms.

Approximately 2% of a population exposed to a triggering infection will develop reactive

arthritis, which may last for up to a year or longer.

Fluid replacement may be required, especially in the elderly or young children. Less than 2%

of clinical cases require antibiotic treatment. The site of infection and the immune status of

the case determine the choice of treatment. The genotype of Salmonella involved may affect

the outcome. For example, cases due to S. Typhimurium DT104 are of increasing concern in

the UK due to the organism’s virulence and resistance to many antibiotics. The result is that

the disease, due to some strains, are becoming more difficult to treat.

3.2 PATHWAYS TO HUMANS There are many possible foodborne pathways, and once a significant pathway has been

identified, its relative significance in prioritising areas for control, must be established using

attribution techniques. Available scientific evidence shows that the pathways shown in Figure

1 may have significant public health impacts.

Figure 1: Possible pathways for pathogenic Salmonella from a wildlife or domestic animal reservoir to humans

Foodborne infection is one such pathway; food may be contaminated directly from the host or

indirectly via water or fomites. Humans may be the source of Salmonella, e.g. for shellfish

growing areas.


3.3 SPECIFIC SOURCES OF SALMONELLA

3.3.1 Large animals and large birds

Hazard identification has shown that for slaughtered animals, food-borne risks to human

health are almost entirely due to asymptomatic carriage of enteric pathogens, of which

Salmonella is one. Reducing contamination of the carcass and viscera during dressing and

subsequent handling to the lowest level practicable is now recognized as being the most

important meat hygiene activity.

Operators slaughtering large animals (including wild mammals) and large birds have been

required to have Risk Management Programmes (RMPs) since inception in 1999 that control

hazards to human health, including Salmonella. There also is mandatory testing under the

National Microbiological Database (NMD) programme for Salmonella in cattle, young calves,

goats, farmed deer, ostrich and emus. Sheep and pigs are currently not included within this

programme after their status has been reviewed and found to be of little significance to

foodborne salmonellosis in New Zealand.

3.3.2 Poultry

New Zealand is fortunate in having a poultry industry in which types of Salmonella that have

caused major human health problems overseas (S. Enteritidis PT4 and S. Typhimurium

DT104) are not endemic). The current low prevalence of contamination by Salmonella in

poultry is evidence of good risk management. The poultry meat processing sector has been

subject to mandatory RMPs under the Animal Products Act 1999 designed to control hazards

to human health including Salmonella since July 2004. There has also been mandatory

testing under the NMD programme for Salmonella in broilers at the end of primary processing

(slaughter and dressing) for several years. This has resulted in a significant reduction in the

prevalence of Salmonella in fresh raw poultry meat, achieved through understanding

transmission, taking responsibility for the issue, effective action and monitoring systems and

rapid response to problems. There continues to be occasional Salmonella detections that

anecdotally are being attributed to contaminated feed. Industry is currently achieving a 0.4%

prevalence rate nationally4.

4 NMD poultry Salmonella data first quarter 2013



3.3.3 Eggs Most of the egg production and packing sector has been required to have RMPs from 2003-

2004 to control hazards to human health, including Salmonella. Retail egg surveys (1994-

2007) have shown an absence of internal contamination of eggs by Salmonellae.

Except for two foodborne outbreaks in 2010, specifically implicating Salmonella in eggs, no

further significant foodborne disease has been associated with Salmonella and eggs over

2011-20125.

3.3.4 Rendered animal product Rendered animal product is an important ingredient in animal feeds for non-ruminant food-

producing animals. All rendering and blood-drying businesses producing animal product

intended for animal consumption are required to operate under an RMP that documents

procedures to ensure that mandatory requirements are met. Two key requirements are:

• subjecting medium risk raw material6 to a thermal process to destroy all vegetative

bacteria, viruses and protozoa, and inactivate chemical substances that are potentially

harmful if consumed by animals; and

• protecting post-treatment rendered animal product from recontamination and

deterioration.

While achieving an acceptable thermal process is relatively straightforward, experience has

shown that issues arise with the recontamination of rendered animal products after thermal

processing. This may result in the presence of Salmonella in the final meal. While this should

be avoided, discussions are still ongoing as to whether the meal is still fit for its intended

purpose where Salmonella exists in the final product.

3.3.5 Other animal feed Animal feed is a complex group of products ranging from bulk animal feeds to specific

nutritional supplement preparations. Compounded feed can be made of animal material, plant

material or both produced either in NZ or imported.

All animal feeds are currently exempt from registration under the ACVM (Exemptions and

Prohibited Substances) Regulations 2011 if they meet the conditions associated with the

exemption. The ACVM Act was amended in 2007 to include protection of public health in

5 Foodborne disease in NZ 2010, 2011 & 2012 6 A class of animal material or product, defined in the Animal Products (Products Intended for Animal Consumption) Notice 2006, which requires further processing prior to being fit for animal consumption.


the objectives of the Act. Consequently the 2001 ACVM Regulations were updated (2011

Regulation) to reflect this change and to amend the conditions of general application to

exempt products. One of the key changes made is to ensure the animal feed

manufactured/imported/sold/used is fit for purpose and one of the considerations is the risks

to public health.

3.3.6 Other foods in New Zealand Salmonella contamination of other foods such as dairy products, grains, oils/sugars, fruit,

vegetables, and seafood have occurred from time to time and have been implicated in human

cases of salmonellosis including notified outbreaks7.

3.3.7 Imported food Categorisation of food/hazard combinations associated with imported foods often consider

Salmonella as an important hazard. Import Food Requirements that have identified

Salmonella spp as a hazard include: fermented meat products, meat pastes and pâté, peanut

butter, desiccated coconut, crustaceans, tahini or crushed sesame seeds, or any products

containing these, and spices – pepper, paprika and cinnamon. In a recent example from 2012,

Salmonella was found in tahini (S. Mbandaka, S. Montevideo and S. Maastricht) and product

was recalled8.

Currently Salmonella is considered an issue in seven of the sixteen prescribed (high risk)

foods stopped at the border for food safety purposes, including Tahini, fermented meat

products and peanut butter.

The existing system for capturing prescribed foods relies on Customs stopping product based

on Tariff codes. A Salmonella event in 2012 was precipitated by an incorrect Tariff being

entered and contaminated Tahini going into the market without testing. The new Joint Border

Management System (JBMS) provides for a much finer level of consignment information, for

example using GS1 Bar codes.

While both of these changes will take some years to fully implement the outcome will be an

improved targeting and capturing of Salmonella risk products.

7 ESR reports on Salmonella and foodborne outbreaks 2010 – 2012 8 Food recall after Salmonella found in tahini http://www.foodsafety.govt.nz/elibrary/industry/recall-salmonella-tahini.htm



3.4 MARKET ACCESS IMPLICATIONS

The United States and the European Union have accepted the Salmonella sampling regime

within the current NMD programme, as equivalent. This means that any changes to the NMD

programme must be assessed for impact on these equivalence agreements.

Other countries may require different Salmonella sampling programmes stipulated in the MPI

overseas market access requirements. In addition to centralised MPI – coordinated

programmes (NMD), there is a significant amount of Salmonella testing done by New

Zealand’s export industries from which the results may not be captured centrally.

Regardless of any specified overseas market access requirements, effective control of and an

absence of detectable Salmonella is an expectation of most markets for most produce, dairy

products, shellfish and animal feeds. Some markets also operate a zero detectable tolerance

for Salmonella for raw meats and other animal products regardless of them normally being

subject to a further cooking process prior to consumption.

Salmonella detected in New Zealand product at the border or in overseas markets by foreign

authorities results in market rejections and also puts New Zealand’s wider market access and

reputation at risk. There is similar risk from an outbreak of human or animal salmonellosis

associated with product originated from New Zealand, or if there is a perceived ‘uncontrolled’

outbreak of human or animal salmonellosis in New Zealand that may have a link to human

food or animal feed. Outbreaks of salmonellosis in overseas markets, especially related to

imported foods, where there may be no association with New Zealand product, can heighten

the sensitivity of foreign governments who may apply restrictions on access to their market.

Restrictions to market access could result in the closure of borders to New Zealand product,

point of entry or foreign in-market testing, an increased requirement for in-process testing

prior to export, and statements of Salmonella freedom required on export certificates. Each

increase adds costs to New Zealand processors and exporters without necessarily improving

the protection of consumers. Damage to reputation can impair the ability to negotiate access

to markets based on the New Zealand standard.


3.5 RESEARCH MPI’s research programme on Salmonella has been primarily directed at defining the foods

that are contaminated. A focus has been on the prevalence of Salmonella in raw foods,

animal feeds and salads. Risk profiles currently available include:

• Salmonella (non-typhoidal) in and on eggs (2004).

• Salmonella (non-typhoidal) in Poultry (whole and Pieces)(2004).

• Salmonella (non-typhoidal) in pork and pork products (2010).

• Salmonella (non-typhoidal) in cereal grains (2010).

• Salmonella (non-typhoidal) in high lipid foods made from sesame seeds, peanuts or

cocoa beans (2010).

• Salmonella species in animal feed (2011).

Microbiological surveys have been conducted on products available at retail sale in

New Zealand:

• Ready- to- eat red meats;

• Ready-to-eat poultry meats;

• Pre-packaged fresh salads;

• Nuts and seeds, and nut and seed products; and

Salmonella was not isolated.

3.6 CURRENT STATUS OF INFORMATION ON SALMONELLA MPI has built up some information on Salmonella contamination in some of the foods and on

some food pathways from a variety of science projects and reviews. However gaps remain in

this knowledge and this section summarises the current status.

3.6.1 Current human health status All human cases of salmonellosis are reported to the Ministry of Health and in Figure 2 the

human case numbers are shown per quarter from 2003 to the second quarter 2013. The

reduction over the last 5 to 6 years has been modest.



Figure 2: Number of human cases of salmonellosis per quarter (to 30 June 2013)

3.6.2 Current food chain status Attribution studies The following human salmonellosis ‘risk attribution’ studies have been commissioned by MPI over the last three years 2010 – 2013:

• Attribution of potentially foodborne enteric diseases: human salmonellosis. Enhanced

surveillance including outbreaks.

• Attribution of potentially foodborne enteric diseases: human salmonellosis – an

epidemiological approach.

• http://www.foodsafety.govt.nz/elibrary/industry/attribution-potentially-foodborne-

research-projects/FW10008-Salmonella-attribution.pdf.

• Diagnostic and public health management practices of foodborne bacterial diseases.

• http://www.foodsafety.govt.nz/elibrary/industry/diagnostic-public-health-research-

projects/FW1044_Diagnostic_practices.pdf.

• Attribution of potentially foodborne enteric diseases: human salmonellosis –

feasibility of microbial subtyping approaches (Stage I).

• Source attribution for salmonellosis using microbial subtyping (2013) (pending).

http://www.foodsafety.govt.nz/elibrary/industry/attribution-potentially-foodborne-research-projects/FW10008-Salmonella-attribution.pdf

http://www.foodsafety.govt.nz/elibrary/industry/attribution-potentially-foodborne-research-projects/FW10008-Salmonella-attribution.pdf

http://www.foodsafety.govt.nz/elibrary/industry/diagnostic-public-health-research-projects/FW1044_Diagnostic_practices.pdf

http://www.foodsafety.govt.nz/elibrary/industry/diagnostic-public-health-research-projects/FW1044_Diagnostic_practices.pdf


Foodborne outbreaks associated with Salmonella

Surveillance reports (2010 – 2012)9 from the Institute of Environmental Research Limited

(ESR) show that there were 1,085 cases of salmonellosis for 2012, of which 474 were

estimated to be foodborne. The most commonly reported risk factors for salmonellosis cases

notified for 2012 were consumption of food from retail premises, contact with farm animals

and consumption of untreated water.

Comparing previous years, Salmonella was associated with:

• 7.1% of foodborne outbreaks in New Zealand in 2010;

• 6.6% of foodborne outbreaks in New Zealand in 2011;

• 10% of foodborne outbreaks in New Zealand in 2012.

These figures are based on the percentage of total human cases estimated to have come from a

food source (expert elicitation, 2005) at 60.7%.

9 Summary of Outbreaks in New Zealand 2010, 2011, and 2012. ESR www.surv.esr.cri.nz

http://www.surv.esr.cri.nz/



3.7 RISK MANAGEMENT FRAMEWORK The risk management framework (RMF) provides a systematic process whereby knowledge

on risk and evaluation of other factors relevant to control of hazards are used to choose and

implement regulatory standards or other measures. The components involved in applying a

RMF are shown in Figure 3. Effective risk management incorporates appropriate risk

communication and stakeholder representation at all steps.

Figure 3: Risk Management Framework

Monitoring and review

Preliminary

risk management

activities

Identification and selection of risk

management options

Implementation

of control measures


3.8 SALMONELLA RISK MANAGEMENT STRATEGY WORKING GROUP AND ITS RELATIONSHIP TO THE PATHOGEN MANAGEMENT GROUP

MPI has an overarching Pathogen Management Group reporting to the Standards Branch

Senior Business Leadership Team (SBLT) with advice on:

• what pathogens MPI should focus on;

• the significance of any emerging pathogens;

• recommendations for change.

The Salmonella risk management strategy working group is a sub-set of the Pathogen

Management Group tasked with achieving the objectives specifically relating to Salmonella.

The working group primarily represents Directorates within the Standards Branch of MPI.

3.9 STAKEHOLDERS

MPI works closely with a variety of stakeholders in New Zealand in order to ensure

understanding of the comprehensive risk management strategy and to share and obtain

feedback on results from the work programme on an ongoing basis.

Stakeholders include:

• Industry, e.g. food businesses from primary production to retail;

• Consumers;

• Industry associations, e.g. those covering growers, processors, retail and food

service;

• Government agencies such as the Ministry of Health;

• FSANZ;

• Science organisations, e.g. Crown Research Institutes, Universities.



3.10 KEY ACHIEVEMENTS 2010 – 2013 Key achievements include:

• Achievement of a 30% reduction in the estimated human foodborne cases of

salmonellosis after five years10

• Monitoring of animal products including pig meat 2010 – 2013 as shown in Figure 3.

Figure 3: NMD total prevalence of Salmonella in animal products 2010 – 2013

0.00%

0.50%

1.00%

1.50%

2.00%

2.50%

3.00%

1Q 2010

2Q 2010

3Q 2010

4Q 2010

1Q 2011

2Q 2011

3Q 2011

4Q 2011

1Q 2012

2Q 2012

3Q 2012

4Q 2012

1Q 2013

2Q 2013

NMD total prevalence Salmonella

NMD total prevalence Salmonella

The above graph covers all NMD Salmonella testing; including all species and product types

(carcasses, cuts and bulk as required) tested since 2010. Species tested under the NMD

programme over this period were bovine, bobby calf, caprine, cervine, porcine, poultry and

ratites.

3.11 STRATEGY UPDATE The Strategy update process occurs as necessary and takes into account all aspects of

implementation of the RMF and progress to-date. This includes consideration of any other

10 Foodborne illness in New Zealand 2012 (ESR, June 2013)


relevant sources of information. The update process guides the choice of further scientific

work and the future direction of the Strategy.

This updated Strategy document describes the MPI Salmonella risk management strategy for

2013 – 2014, and specifically spells out the work programme aligned to the RMF that will be

achieved over this period.

Details are found in section 4 of this Strategy.

4 Work programme This work programme is based on application of the RMF and includes the following parts:

• Preliminary Risk Management Activities;

• Risk Management Options;

• Implementation of Control Measures;

• Monitoring and Review;

• Risk Communication; and

• International Collaboration.

For each part, a short overview is given and the key objectives where applicable, are set out.

4.1 PRELIMINARY RISK MANAGEMENT ACTIVITIES The identification of salmonellosis as a food safety issue has been well established and six

risk profiles on Salmonella (non-typhoid) have been completed. Preliminary risk

management activities currently focus on gathering data about various sources so that a good

knowledge of science, emerging Salmonella serotypes and relationship to human foodborne

illness can be ascertained



4.1.1 Key Objectives

• To accurately determine the incidence of foodborne human salmonellosis from

specific food types: e.g. animal products, plant products, wildlife reservoirs,

domestically produced versus imported foods and multi-resistant and virulent

Salmonella genotypes.

• To apply genotyping of strains to assist with food source attribution and other

epidemiological studies.

• To further develop and refine the infrastructure for data collection and collation.

• To provide data to support prioritised areas of work and to protect market access

4.1.2 Completed work 2010 – 2013 1. Attribution Studies:

• Attribution of potentially foodborne enteric diseases: human salmonellosis.

Enhanced surveillance including outbreaks.

• Diagnostic and public health management practices of foodborne bacterial

diseases.

• Attribution of potentially foodborne enteric diseases: human salmonellosis –

feasibility of microbial subtyping approaches (Stage I).

• Development and application of the new tools for the analysis of Campylobacter

and Salmonella surveillance data identifying spatial and temporal determinants of

raised notifications in New Zealand.

2. Scientific evaluation:

• Discussion document on plant based animal feeds – palm kernel, copra and

distiller’s dried grain.

• Risk Profiles:

− Salmonella (non-typhoidal) in pork and pork products (2010); − Salmonella (non-typhoidal) in cereal grains (2010); − Salmonella (non-typhoidal) in high lipid foods made from sesame seeds,

peanuts or cocoa beans (2010); − Salmonella species in animal feed (2011);


• Survey of Campylobacter and Salmonella of End-of-Lays and Breeders.

• Information gathering on rendered product.

• Survey of ready-to-eat red meats.

• Survey of pre-packaged fresh salads.

• Survey of nuts and seeds, and nut and seed product.

4.1.3 Current work programme 1. Attribution studies:

• Finalisation of Source attribution for salmonellosis using microbial subtyping

(2013).

2. Scientific evaluation

• Microbiological survey of fresh cut RTE fruit salads.

• Microbiological survey of seed sprouts.

• Discussion document: review of the use of water and natural fertilisers during the

growing , harvest and packing of fresh produce (delayed from previous work

programme).

• Lit review of the ability of Salmonella on egg shells to penetrate the shell and

grow during storage for up to 35 days (delayed from previous work programme).

• A microbiological survey of processed animal feeds (pending).

4.2 RISK MANAGEMENT OPTIONS Potential risk management options are identified and then selected according to appropriate

criteria. Stakeholders are involved to the extent possible, and a clear rationale must be

presented for the final decisions taken. All parts of the food chain should be taken into

account when selecting control measures

4.2.1 Key objectives • To quantify the influence of specific controls at different steps in the food chain

on risk estimates in NZ, and create a “menu” of such controls and the resulting

risk estimates.

• To model “what if” scenarios for new controls that become available.



• To identify and prioritise the most effective and practical intervention(s) and other

(e.g. non-regulatory) measures at relevant points in the food chain and ensure their

implementation.

• To establish a quantitative link between implementation of hazard-based controls and achievement of any performance targets that may be established.

4.2.2 Completed work 2010 – 2013 • Updated guidance for safe cooking of poultry meat – time temp applications

(background, chiller, hot holding).

• Young calf process hygiene (meat hygiene).

• Young calf decontamination studies (meat hygiene).

• Regulatory controls for animal feeds (ACVM Act).

4.2.3 Current work programme • Imported foods: − Fresh chicken and duck meat and meat products requirements (associated with import

health standards)

4.3 IMPLEMENTATION OF CONTROL MEASURES Sectors throughout the food chain have the primary role in implementation of control

measures. Verification of control measures implemented by the food sector will be necessary.

MPI’s systems auditors carry out independent audit of regulatory functions and apply

sanctions where control measures have not been properly implemented

4.3.1 Key objectives • To effectively implement regulated and non-regulated measures at relevant points in the

food chain.

4.3.2 Completed work 2010 – 2013 • Compliance audit – renderers.

• Compliance audit – primary poultry processors.

• Compliance audit – secondary processors.

• Systems audit – processors of RTE meat.

• Systems audit – secondary processors of poultry meat.


4.3.3 Current work programme • Nil.

4.4 MONITORING AND REVIEW Monitoring and Review encompasses human health surveillance associated with foodborne

illness caused by Salmonella. Data on the level of control of Salmonella throughout the food

chain is gathered and analysed, and reviewed in conjunction with audit reports and human

health surveillance data to determine the effectiveness of regulatory activities. Where

monitoring indicates that food safety goals are not being achieved, decisions and/or control

measures will need to be reviewed and future research/improvement may be requested.

4.4.1 Key objectives • Surveillance – in cooperation with ESR and MoH, to contribute to an effective

surveillance programme that will enable demonstration of mid- and long term

trends.

• Monitoring and surveillance – to ensure appropriate monitoring and surveillance

is undertaken to pick up emerging issues such as new strains, new pathways and

or changed risk profiles associated with new technologies, processes or consumer

behaviour.

• Monitoring – to identify data gaps and produce credible data for MPI to promote

equivalence determinations.

• Monitoring – to accurately determine the prevalence of Salmonella in any specific

source in New Zealand considering the relevant stage of the food chain.

• Monitoring – to collaborate with industry, consumers and the research institutes of

New Zealand.

• Monitoring – to collaborate with the international science community on all

aspects of risk assessment and risk management relevant to foodborne Salmonella

control.

• Review – to review effectiveness of strategy outputs in contributing to the

achievement of a reduction in food-borne salmonellosis.

• Review – to identify and prioritise areas for future research / improvement under

this strategy.



4.4.2 Completed work • Monitoring of uncommon Salmonellae.

• Review of porcine NMD programme.

• Review of ovine Salmonella status for market access.

4.4.3 Current work programme

• NMD monitoring.

• Revise poultry NMD Salmonella target to be more realistic for NZ conditions.

• Review spikes in NMD Salmonella results.

• Market access reports.

• Monitoring Salmonella isolates across MPI (human health, animal health

environmental) and better data identification at labs.

• Identify and evaluate options for the application of microbiological criteria Standard

1.6.1 and other MPI requirements, according to the revised Codex principles, for the

control of Salmonella in the New Zealand food supply.

4.5 RISK COMMUNICATION

Risk communication encompasses a continuous and interactive exchange of information

between all parties involved in food safety. It describes the work done by MPI to bridge

the gap between the evaluation of risk by experts and the views of other stakeholders.

MPI takes into account knowledge, attitudes, values, practices and perceptions of

stakeholders when communicating risk management options and decisions.

Further information including press releases, reports, research and resources can be found at

http://www.foodsafety.govt.nz/

Details of various MPI funded risk profiles and research can be found at:

http://www.foodsafety.govt.nz/science-risk/

http://www.foodsafety.govt.nz/

http://www.foodsafety.govt.nz/science-risk/


4.5.1 Key objectives • To proactively inform interested parties (both public and industry) of major developments,

milestones and decisions (and the reasons for those decisions).

• To communicate via multiple methods, where appropriate, to ensure that interested parties

have every opportunity to get the information they need, in the way they need it, and in a

timely manner.

4.6 INTERNATIONAL COLLABORATION

MPI works closely with international counterparts to coordinate research, and to share

and discuss scientific approaches and results in order to maximize the benefits of

scientific knowledge on Salmonella for inclusion into New Zealand’s risk management

strategy.

• International Association for Food protection (IAFP) 2013, North Carolina, USA.

• Codex Committee for Food Hygiene (CCFH) – Draft Code of Hygienic Practice for

low moisture foods.

Documents

Salmonella Risk Management Strategy 2013 - GDS Indexgdsindexnz.org/.../2015/10/Salmonella-Risk-Management-Strategy.pdf · 3.8 Salmonella Risk Management Strategy Working ... MPI has